Cheese-Stuffed Shells Recipe

When I was living in California, I tasted this rich cheesy pasta dish at a neighborhood Italian restaurant. I got the recipe and made a few changes to it in my own kitchen. I'm happy to share it with you. —Lori Mecca, Grants Pass, Oregon

Nutritional Facts

Directions

In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Transfer to a large bowl. Stir in the spinach, cream cheese and egg. Add 1 cup mozzarella cheese, cheddar cheese, cottage cheese, Parmesan cheese, salt, pepper and cinnamon if desired.

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"These shells were absolutely amazing! I omitted the sausage as I was serving them as a side dish, but I also ate the leftovers as a meatless main later in the week and they were equally as good when starring as the main dish. I'm positive these will be equally delicious with the sausage added! My significant other couldn't stop popping shells, he was addicted!"

"Oh, this is one of our family's favorite recipes! The only change I make is to use a 28 oz. jar of Ragu spaghetti sauce since I'm usually in a hurry to get supper on the table. We love the cheesiness (is that a word?) with the pasta shells & sauce. A little taste of heaven! :)"

"I have been making this since it first appeared in your magazine, which I believe was 1995! I am preparing it now to take to a shut in. This has become my main dish for people recovering from illness or injury. EVERYONE who I have made it for simply loves it. It is easy to transport and easy for them to reheat. We have a garden and I can my own spaghetti sauce which I use instead of preparing the one in the recipe. Thanks for a keeper."